Pumpkin Bread Pudding Recipe From Scratch

Pumpkin bread pudding is the fall dessert I make every time I have leftover bread on the counter. Store-bought versions taste overly sweet and miss the deep spice. This from-scratch recipe uses pumpkin puree, warm spices, and day-old bread for a custardy bake with a caramel finish.

Why This Pumpkin Bread Pudding Works

The base is a custard made with pumpkin puree, eggs, heavy cream, and whole milk. It soaks into cubed bread and bakes into a tender, sliceable set. Every bite carries warm cinnamon, nutmeg, and ginger.

Day-old bread is key. Fresh bread stays too soft and the custard cannot fully absorb. I use a French loaf or brioche — both give a slightly crisp outer crust with a soft pudding center.

The pumpkin pudding flavor is rich but not cloying. A drizzle of caramel sauce on top ties the spice and sweetness together. This bread pudding works as a Thanksgiving dessert or a cozy fall weekend breakfast.

Ingredients

• 6 cups day-old bread, cut into 1-inch cubes (about 1 loaf French bread or brioche)
• 1 cup whole milk
• 1 cup heavy cream
• 1 can (15 oz) pumpkin puree
• 4 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (for greasing + top drizzle)

What You Need for Pumpkin Bread Pudding

Day-old bread — stale bread absorbs the custard without turning to mush. Fresh bread is too moist and results in a soggy center. Toast fresh cubes at 300°F for 20 minutes if needed.

Pumpkin puree — use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that throw off the balance of this recipe.

Heavy cream + whole milk — this combination gives the custard its richness. You can sub half-and-half for both, but the result is slightly less custardy.

Eggs — four eggs set the custard and hold the pudding together when sliced. One extra yolk adds even more richness if you want a denser texture.

Warm spices — cinnamon, nutmeg, ginger, and allspice are the pumpkin spice blend. I mix them fresh rather than using a pre-made blend — it tastes brighter and more balanced.

Granulated sugar — brown sugar works here too and adds a slightly deeper, molasses-like flavor. Use 3/4 cup of either.

How to Make Pumpkin Bread Pudding

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish with melted butter.
2. Spread bread cubes in an even layer in the prepared baking dish.
3. In a large bowl, whisk together eggs, pumpkin puree, whole milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, ginger, allspice, and salt until fully combined.
4. Pour the custard mixture evenly over the bread cubes. Press the bread down gently with a spoon to help it absorb.
5. Let sit for 10 minutes so the bread fully soaks up the custard.
6. Drizzle remaining melted butter over the top.
7. Bake uncovered for 45 to 50 minutes, until the center is just set and the top is golden brown.
8. Remove from the oven. Let rest for 10 minutes before slicing and serving.

Pumpkin Bread Pudding Variations

Caramel Pumpkin Bread Pudding

Pour 1/2 cup of store-bought or homemade caramel sauce over the pudding right before baking. It soaks into the custard and creates pockets of sweet, sticky caramel throughout the bake. Add another drizzle just before serving.

Chocolate Chip Pumpkin Bread Pudding

Fold 1/2 cup of dark chocolate chips into the custard before pouring over the bread. The chocolate melts into pockets throughout the pudding and balances the spice. Semi-sweet chips work best.

Cream Cheese Pumpkin Bread Pudding

Drop spoonfuls of softened cream cheese (4 oz total) over the soaked bread before baking. The cream cheese stays creamy and tangy in contrast to the sweet pumpkin custard — similar to a cheesecake swirl effect.

Pecan Pumpkin Bread Pudding

Scatter 1/2 cup of roughly chopped toasted pecans over the top before baking. They crisp up in the oven and give the top layer a satisfying crunch against the soft pudding center underneath.

Tips for the Best Pumpkin Bread Pudding

• I always use day-old bread — if mine is fresh, I cube it and toast it at 300°F for 15 to 20 minutes to dry it out first.
• Let the custard soak for at least 10 minutes before baking so every cube is fully saturated.
• Press the bread cubes down twice — once right after pouring the custard, and once after the 10-minute soak.
• The pudding is done when the center jiggles only slightly and the top is deep golden brown.
• I serve this warm with a scoop of vanilla ice cream or a drizzle of salted caramel sauce.
• For a make-ahead version, assemble the night before, cover, and refrigerate. Bake straight from the fridge, adding 5 minutes to the bake time.

Make Ahead & Storage

Pumpkin bread pudding keeps in the fridge for up to 4 days in an airtight container. I slice it into portions, wrap them individually, and reheat in the microwave for 60 seconds when I want a piece.

To freeze, let the baked pudding cool completely. Cut into individual portions and wrap each in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 325°F oven for 15 minutes to bring back the texture.

You can also assemble the unbaked pudding the night before. Cover tightly with plastic wrap and refrigerate overnight. In the morning, remove the cover and bake as directed, adding about 5 extra minutes to account for the cold start.

Common Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling has added sugar and pre-mixed spices. It will make the bread pudding too sweet and the spice balance will be off. Always use 100% pure pumpkin puree for this recipe.

What kind of bread works best for pumpkin bread pudding?

French bread, brioche, or challah are my top choices. They have a sturdy crumb that holds up in the custard. Sandwich bread gets too mushy — it breaks down completely before the pudding sets.

How do I know when pumpkin bread pudding is done?

The center should jiggle slightly, like a set custard, when you shake the pan. The top should be deep golden brown. Insert a knife in the center — it comes out mostly clean when the pudding is fully baked.

Can I make pumpkin bread pudding ahead of time?

Yes. Assemble the night before, cover tightly with plastic wrap, and refrigerate. Bake the next morning, adding 5 extra minutes to the bake time since it starts cold from the fridge.

Can I serve pumpkin bread pudding cold?

Yes. Cold bread pudding has a firmer, denser texture that some people prefer. I like it warm with caramel sauce, but it is just as satisfying cold straight from the fridge the next day.

This pumpkin bread pudding recipe from scratch earns a spot in my fall rotation every year. Save this recipe and tap the link for the full instructions.